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Potato Salad

Big Sur Barbecue: Potato Salad




Thomas J. Story
 4 lbs red bliss potatoes
 1 tbsp kosher salt, plus more to taste
 1 cup celery, diced
 ¼ cup shallot, diced
 ½ cup dill pickles, diced
 ½ cup green onion, sliced
 1 tbsp fresh rosemary, chopped
 1 tbsp fresh thyme, chopped
 2 cups mayonnaise
 1 tbsp whole grain mustard
 freshly ground black pepper, to taste
1

Add the potatoes to a large pot and cover with water. Add kosher salt and bring to a boil, cover with a lid and cook the potatoes until soft, about 30 minutes.

2

Remove the potatoes from water and let cool. Once the potatoes are cool, cut into ΒΌ-inch pieces.

3

Add the celery, shallot, pickles, green onion, rosemary, and thyme and stir. Fold in the mayonnaise and mustard.

4

Season to taste and stir again. Serve cold.

Nutrition Facts

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